INGREDIENTS

  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped sweet onions , such as Vidalia
  • 3 cups corn kernels (about 6 ears)
  • 1 large garlic clove , minced
  • 4 cups reduced-sodium chicken broth or low sodium vegetable broth
  • 1/4 teaspoon salt
  • fresh ground pepper
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon yellow cornmeal
  • 1 small red bell pepper , diced (about 1 cup)
  • 1 scallion , white and pale green part only, thinly sliced
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • hot sauce, such as Tabasco sauce, to taste
  • 1 lime , cut into wedges

DIRECTIONS

  1. Heat oil in a large heavy saucepan over medium heat.
  2. Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
  3. Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
  4. Add broth and simmer until the corn is tender, 12 to 15 minutes.
  5. Stir in salt and pepper.
  6. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
  7. Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
  8. Return the puree to the pan.
  9. Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
  10. Add bell pepper, scallion, parsley (or cilantro) and hot sauce; heat through.
  11. Serve with lime wedges.
  12. *Cover and refrigerate for up to 2 days.